Panang Curry

Panang curry is different from most other Thai curries in that the liquid doesn’t “drown” the protein (as is the case with green curry or masaman curry). The amount of liquid here is relatively little, so it is served in a wide shallow dish, not a deep bowl. So you might see that in terms of appearance it is closer to Choo Chee curry. The main difference though is that Panang tends to lean towards a sweeter flavour profile, while Choo Chee leans towards salty. Also, you often see Choo Chee curry with seafood, and Panang with meats.

The recipe here calls for pork but Panang can also go with beef or chicken just as well.

Panang Moo (แพนงหมู)

By January 16, 2014

Panang curry is different from most other Thai curries in that the liquid doesn't "drown" the protein (as is the case with green curry or masaman curry). It is served in a shallow dish, not a bowl. So you might see that in terms of appearance it is closer to Choo Chee. The main difference though is that Panang tends to lean towards a sweeter flavour profile, while Choo Chee leans towards salty. Also, you often see Choo Chee curry with seafood, and Panang with meats.

The recipe here calls for pork but Panang can also go with beef or chicken. Because the cooking time of the protein is very short here we opted for lean cuts of pork, like tenderloin; but more fatty parts can also be used.

  • Prep Time : 15 minutes
  • Cook Time : 10 minutes

Ingredients

Instructions

1. Heat up the coconut milk until it starts to split, then add the Panang curry paste, stir and cook until fragrant.

2. Add the pork and stir-fry (add little bit of diluted coconut milk if too dry) until just about, but not fully, cooked; then flavour with fish sauce and palm sugar while continuing to stir.

3. Slowly add diluted coconut milk and bring to a soft boil. Garnish with red chilli slices and kaffir lime leaves (basil optional) and serve.

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